This Creamy Coleslaw Recipe is crunchy, creamy, fresh and easy to make. It brings simple vegetables together with a smooth dressing. I love serving this coleslaw beside grilled meats, sandwiches and crispy chicken.
The dressing has a gentle tang and a little sweetness. Every bite feels fresh and satisfying. If you are wondering How to make Creamy Coleslaw, this recipe gives you simple steps. You only need basic ingredients and about 15 minutes.
My Story With This Comforting Creamy Coleslaw
I first started making homemade coleslaw when I wanted an easy side dish. Store-bought versions often tasted too sweet for me. I wanted something creamy, crunchy, and balanced.
This recipe became a regular favorite at my table. I especially love making it before family meals. The vegetables stay crisp while the dressing adds rich flavor.
Sometimes, I prepare it in the morning for dinner. This gives the flavors enough time to blend. Just keep it chilled until serving.
Equipment List
- Large mixing bowl
- Small mixing bowl
- Whisk
- Sharp knife
- Cutting board
- Measuring cups
- Measuring spoons
- Serving bowl
- Refrigerator
Recipe Overview
- Recipe Name: Creamy Coleslaw Recipe
- Servings: 6
- Prep Time: 15 mins
- Cook Time: 0 mins
- Total Time: 15 mins
- Course: Side Dish
- Cuisine: American
- Calories: 180 kcal per serving
Ingredients for Creamy Coleslaw Recipe
- 4 cups finely shredded green cabbage
- 2 cups finely shredded purple cabbage
- 1 large carrot, grated
- ½ cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon granulated sugar
- ½ teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons finely chopped fresh parsley
Instruction for Creamy Coleslaw Recipe
1. Prepare the Vegetables
Wash the cabbage and carrot thoroughly under cool running water. Remove any damaged outer leaves. Slice the cabbage very thinly. Grate the carrot finely for an even texture throughout the finished coleslaw.
2. Make the Creamy Dressing
Add mayonnaise, sour cream, vinegar, lemon juice, sugar and Dijon mustard to a small bowl. Sprinkle in salt and black pepper. Whisk everything until smooth, creamy and well combined.
3. Combine the Vegetables
Place the shredded green cabbage, purple cabbage and grated carrot into a large mixing bowl. Add the chopped parsley. Toss everything gently so the vegetables become evenly distributed.
4. Add the Dressing
Pour the creamy dressing over the prepared vegetables. Use a large spoon or salad fork to mix everything gently. Keep tossing until the dressing lightly coats every piece of cabbage and carrot.
5. Chill the Coleslaw
Cover the bowl and place it in the refrigerator for at least 30 minutes. Chilling helps the flavors blend together. The cabbage also absorbs some dressing while keeping a pleasant crunchy texture.
6. Taste and Serve
Remove the coleslaw from the refrigerator and give it another gentle stir. Taste before serving and adjust the seasoning if needed. Transfer it to a clean serving bowl and enjoy chilled.
Cooking Tips and Simple Recipe Variations
- Slice cabbage very thinly for a tender, crunchy texture.
- Use a sharp knife or mandoline for even cabbage strips.
- Do not add too much dressing at once.
- Chill the coleslaw before serving for better flavor.
- Add a little extra vinegar for more tang.
- Reduce the sugar for a less sweet dressing.
- Add diced green apple for fruity freshness.
- Mix in chopped celery for extra crunch.
- Use Greek yogurt instead of sour cream for a lighter option.
- Add a pinch of celery seed for classic coleslaw flavor.
- For extra color, add finely sliced red onion.
- Make the dressing separately when preparing the recipe ahead.
Little History Behind This Comfort Food
Coleslaw has a long history connected with cabbage salads. The name comes from the Dutch term “koolsla,” meaning cabbage salad.Cabbage salads became popular because cabbage was affordable and easy to store.
Over time, different regions created their own versions.American-style coleslaw often includes a creamy mayonnaise dressing. Some versions use vinegar instead. Today, creamy coleslaw remains a popular side dish at barbecues and family meals.
What to Serve With This Dish
Creamy coleslaw works with many savory dishes. Serve it with grilled chicken, burgers, pulled pork or fried chicken.It also tastes delicious beside grilled sausages and sandwiches.
For a summer meal, pair it with corn, baked beans and grilled vegetables.You can also serve it inside sandwiches and wraps. Its creamy crunch adds wonderful texture to hearty fillings.
Occasion or Event Ideas
This coleslaw is perfect for summer barbecues and backyard gatherings. It also fits picnics, birthday parties and family dinners.Bring it to potlucks because it is easy to prepare ahead.
It also makes a colorful side for holiday tables.For casual game nights, serve it beside crispy chicken or sliders. It gives heavier foods a fresh and crunchy contrast.
Storage and Reheating Tips
- Store leftover coleslaw in an airtight container.
- Keep it refrigerated at all times.
- Enjoy within 3 days for the best texture.
- Stir before serving because the dressing may settle.
- Do not freeze creamy coleslaw.
- Coleslaw should not be reheated.
- Discard leftovers if they smell unusual or look spoiled.
- Keep the coleslaw chilled during outdoor gatherings.
Nutrition Information
Nutrition values are approximate and can vary by ingredients and serving size.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 180 kcal |
| Protein | 2 g |
| Carbohydrates | 10 g |
| Fat | 15 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 330 mg |
Is This Dish Good for You?
Creamy coleslaw can be part of a balanced meal. Cabbage and carrots provide fiber and several important nutrients. The creamy dressing adds fat and calories, mainly from mayonnaise.
You can use Greek yogurt to make a lighter version. Portion size also matters. Serving this fresh vegetable side with lean protein creates a satisfying meal.
Creamy Coleslaw Recipe
Ingredients
- 4 cups finely shredded green cabbage
- 2 cups finely shredded purple cabbage
- 1 large carrot grated
- ½ cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon granulated sugar
- ½ teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons finely chopped fresh parsley
Instructions
Prepare the Vegetables
- Wash the cabbage and carrot thoroughly under cool running water. Remove any damaged outer leaves. Slice the cabbage very thinly. Grate the carrot finely for an even texture throughout the finished coleslaw.
Make the Creamy Dressing
- Add mayonnaise, sour cream, vinegar, lemon juice, sugar and Dijon mustard to a small bowl. Sprinkle in salt and black pepper. Whisk everything until smooth, creamy, and well combined.
Combine the Vegetables
- Place the shredded green cabbage, purple cabbage and grated carrot into a large mixing bowl. Add the chopped parsley. Toss everything gently so the vegetables become evenly distributed.
Add the Dressing
- Pour the creamy dressing over the prepared vegetables. Use a large spoon or salad fork to mix everything gently. Keep tossing until the dressing lightly coats every piece of cabbage and carrot.
Chill the Coleslaw
- Cover the bowl and place it in the refrigerator for at least 30 minutes. Chilling helps the flavors blend together. The cabbage also absorbs some dressing while keeping a pleasant crunchy texture.
Taste and Serve
- Remove the coleslaw from the refrigerator and give it another gentle stir. Taste before serving and adjust the seasoning if needed. Transfer it to a clean serving bowl and enjoy chilled.
Notes
- Slice cabbage very thinly for a tender, crunchy texture.
- Use a sharp knife or mandoline for even cabbage strips.
- Do not add too much dressing at once.
- Chill the coleslaw before serving for better flavor.
- Add a little extra vinegar for more tang.
- Reduce the sugar for a less sweet dressing.
- Add diced green apple for fruity freshness.
- Mix in chopped celery for extra crunch.
- Use Greek yogurt instead of sour cream for a lighter option.
- Add a pinch of celery seed for classic coleslaw flavor.
- For extra color, add finely sliced red onion.
- Make the dressing separately when preparing the recipe ahead.
FAQs about Creamy Coleslaw Recipe
Can I make Creamy Coleslaw Recipe ahead of time?
Yes, you can prepare it several hours ahead. Keep it covered and refrigerated until serving. Give it a gentle stir before bringing it to the table.
How to make Creamy Coleslaw less sweet?
Use less sugar in the dressing and add extra lemon juice. You can also increase the vinegar slightly for a sharper and fresher flavor.
Why does my coleslaw become watery?
Cabbage naturally releases water after mixing with salt and dressing. Using fresh vegetables and adding dressing shortly before chilling can help reduce excess liquid.
Can I use bagged coleslaw mix?
Yes, bagged coleslaw mix makes this recipe even faster. Choose a fresh mix containing cabbage and carrots. Shred larger pieces if you prefer a finer texture.
What are the best Ingredients for Creamy Coleslaw?
Fresh cabbage, carrots, mayonnaise, sour cream, vinegar, lemon juice and a little sugar create a balanced base. Dijon mustard adds extra flavor without overpowering the vegetables.
Final Thoughts
This Creamy Coleslaw Recipe is simple, fresh and full of satisfying crunch. The smooth dressing brings everything together without complicated preparation. I love how quickly this side dish comes together for busy days.
It is also flexible enough for family dinners, picnics and summer barbecues. Once you learn How to make Creamy Coleslaw, you can easily adjust the flavors. Add more tang, sweetness or crunch to suit your table.
This homemade version is one recipe worth keeping close.
Hi! I’m Livy Lane, the creator of LivyCooks.com. I share easy, delicious recipes anyone can make at home. Let’s cook, taste and enjoy every bite together!